Apple Pudding

Ingredients

• 1.3 eggs, beaten until fluffy and pale lemon
• 2.0.5 cup sugar
• 3.1 teaspoon vanilla essence
• 4.3 tablespoon plain flour, sifted
• 5.2 teaspoon baking powder, level
• 6.1 tablespoon butter, melted in the pyrex baking dish
• 7.1 apple, grated
• 8.apricot jam, mixed into the grated apple

Method

1. 1.Heat oven to 325°F (163°C). Melt the butter in a pyrex dish.
2. 2.Beat eggs, sugar and vanilla until fluffy and pale lemon in colour.
3. 3.Fold sifted flour and baking powder into the mixture.
4. 4.Add the melted butter to the batter after swirling it around the dish to coat. Pour half the mixture into the same dish in which the butter was melted.
5. 5.Mix the grated apple with the apricot jam. The apple must not be too sweet. Put the apple mixture down over the first layer of batter.
6. 6.Pour over the rest of the pudding. Bake until done. The pudding will fall in but this is of no consequence.
7. 7.Serve with cream or custard.

Notes

• Card note: 'The pudding will fall in but this is of no consequence.' — a characteristic of this style of light batter pudding.
• The apple is grated and mixed with jam rather than cooked separately — it steams and softens inside the pudding.
• A dessertspoon is approximately 10 ml.